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November 01, 2013
1 of 4Photo: Iain Bagwell; Styling: Buffy Hargett Miller
Carrot-Cauliflower Salad Recipe We created this crunchy, sweet side as an update of the classic mayonnaise-laden carrot-and-raisin salad. Save time and make it ahead--it eats even better the next day.
2 of 4Photo: Iain Bagwell; Styling: Buffy Hargett Miller
Glazed Turnips and Parsnips
Glazed Turnips and Parsnips Recipe To make ahead, prepare recipe through Step 1. Then, spread vegetables in a single layer in a jelly-roll pan, and cool. Cover and let stand up to 4 hours. Proceed as directed.
3 of 4Photo: Iain Bagwell; Styling: Buffy Hargett Miller
Sweet Potato Spoonbread
Sweet Potato Spoonbread Recipe Cornmeal is a key ingredient in this soufflé-like side from Durham, NC, chef Sara Foster. It provides structure so the spoonbread won't fall in the center, even after you scoop out a serving.
4 of 4Photo: Iain Bagwell; Styling: Buffy Hargett Miller
Collard Greens Gratin
Collard Greens Gratin Recipe Move over, creamed spinach--there's a new steak house side in town. Give the packaged collards an extra chop with a sharp knife to get them to bite-size pieces.
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